Serves 4 (8 lettuce cups)
Prep Time 30 minutes
Cook Time 0 minutes

Refreshing and tangy, these California Roll-inspired lettuce cups make an impressive appetizer.

12 oz. Alaska Surimi Seafood (Imitation Crab)
1-1/2 cups cooked rice (preferably short grain Japanese rice)
1/2 cup cucumber, peeled, seeded and chopped
1/2 cup avocado, peeled and chopped
1 cup Asian-style salad dressing, bottled (preferably with ginger and wasabi), or for a lighter version use a low- or non-fat dressing
1/4 cup pickled ginger, chopped, optional garnish
1/2 cup  toasted nori (seaweed), optional garnish
3 Tablespoons toasted sesame seeds, garnish
1 head iceberg lettuce


Lettuce cups: Cut off the bottom third of the lettuce head.  Soak lettuce top in ice water for 10 minutes – this will help separate the leaves.  Carefully separate the outer lettuce leaves, one at a time, to make the cups.  Using scissors, trim each lettuce cup to form circles.  A head of iceberg should yield 8 to 10 lettuce cups.  Save the lettuce core for a chopped lettuce salad.

Salad: Combine Alaska Surimi Seafood, cooked rice, cucumber and avocado in a large bowl.  Add salad dressing; toss to coat all ingredients.  Place lettuce cups on a large plate and fill each with about 1/2 cup of the surimi-rice filling.  Garnish with pickled ginger (optional), nori (optional) and sesame seeds to serve.